Description
A flavorful and nutritious Braised Tofu dish featuring pan-fried tofu strips cooked with vibrant bell peppers, mushrooms, and scallions, all simmered in a savory soy-based sauce thickened with a cornstarch slurry. This quick and easy recipe delivers a deliciously balanced meal perfect for serving alongside rice and steamed vegetables.
Ingredients
Scale
Tofu
- 14 – 16 ounces firm or extra-firm tofu
- 2½ tablespoons vegetable oil (divided)
- ½ teaspoon salt
- Black pepper, 2 twists
Vegetables
- 1 yellow bell pepper, sliced into strips
- 6 mushrooms (white or cremini), quartered
- 4 scallions, finely sliced (separate green tops and white/light green bottoms)
- 3 cloves garlic, grated
- 1 inch ginger, grated
Sauce
- ¼ teaspoon red pepper flakes
- ⅓ cup reduced sodium soy sauce
- 2 tablespoons vinegar (rice, white wine, or apple cider)
- 1½ tablespoons sugar
- 1 tablespoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon cornstarch
- ½ cup water (for slurry)
Instructions
- Prep the Ingredients: Gather all the ingredients needed for the recipe to ensure a smooth cooking process.
- Cut Veggies: Quarter the mushrooms, slice the bell pepper into strips, and finely slice the scallions, keeping the green tops separate from the white and light green parts.
- Cut Tofu: Pat the tofu dry with a paper towel to remove excess moisture, then slice it into ¼-inch (0.6 cm) thick strips.
- Make Sauce: Whisk the cornstarch and water together in a small bowl to form a slurry. In a medium bowl, combine soy sauce, vinegar, sugar, sesame oil, salt, and black pepper, whisking well.
- Sauté Tofu: Heat 1½ tablespoons vegetable oil in a large non-stick pan over medium-low heat. Add tofu strips, season with salt and black pepper, and cook for about 8 minutes, flipping once until golden brown on both sides. Transfer cooked tofu to a plate and set aside.
- Sauté Veggies: In the same pan, add 1 tablespoon vegetable oil and sauté the bell peppers and mushrooms over medium-high heat for 3 minutes. Add the white and light green parts of the scallions, cooking for 1 minute. Lower the heat, then add grated ginger, grated garlic, and red pepper flakes; cook for another minute, stirring constantly.
- Simmer Tofu with Sauce: Return tofu strips to the pan and pour the prepared sauce over them, ensuring tofu is well coated. Simmer on medium heat for 2 to 3 minutes to allow flavors to meld.
- Thicken Sauce: Whisk the cornstarch slurry again before adding it to the pan. Cook on low heat for about 1 minute, stirring gently until the sauce thickens slightly without becoming sticky.
- Serve: Transfer the tofu and vegetables to a serving plate. Pour any remaining sauce over the top, garnish with the green scallion tops and sesame seeds. Serve hot alongside rice and steamed vegetables for a complete meal.
Notes
- Patting the tofu dry is crucial to achieve a crispy texture when pan-frying.
- You can substitute the vinegar with any of your preferred types like rice vinegar, white wine vinegar, or apple cider vinegar.
- Adjust the amount of red pepper flakes to control the spice level.
- Serve with steamed rice and veggies for a balanced meal.
- This dish can be made gluten-free by using tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Keywords: braised tofu, pan-fried tofu, Asian tofu recipe, vegetarian tofu, tofu with vegetables, quick tofu dish
